yoghurt and lemon cake

Gluten-free

25'
low
8

Ingredients

155 g of egg (approx. 3 large eggs)

1 yoghurt (use the yoghurt cup to measure the other ingredients)

2 cups of sugar

1 cup of sunflower oil

1 lemon

240 g of Gallo gluten-free flour

15 g of baking powder.

Preparation

Step 1

Beat the eggs until frothy, add the yoghurt (save the cup to measure the other ingredients) and 2 cups of yoghurt full of sugar.

Step 2

Add 1 cup of sunflower oil, lemon zest and lemon juice and continue mixing.

Step 3

Add the dry ingredients to the batter: 240 g of Gallo Gluten-free Mix and 15 g of baking powder.

Step 4

Bake at 175ºC for 30 minutes. Before removing from the oven stick a toothpick in the centre to see if comes out clean.

Similar

Recipes
See recipe
Brownies
Gluten free
low
See recipe
Gluten-free Pho
6h high
See recipe
Gluten-free seafood Fideuá
45' medium
See recipe
Gluten-free spaghetti
with garlic and lemon cod
20' low
See recipe
Gluten-free spaghetti
with pesto and hazelnuts
15' low
See recipe
Gluten-free spaghetti
with asparagus, ricotta and crunchy ham
45' medium
See recipe
Gluten-free tallarines
with walnut and tomato pesto
10' low
See recipe
Gluten-free thick noodles
casserole
35' medium
See recipe
yoghurt and lemon cake
Gluten-free
25' low

You may

be interested in

La historia de la primera semolería sin gluten de España

Read
El origen de la pasta: ¿de dónde viene realmente este…

Read
How long do you need to cook lasagne for?

Read
What is legume pasta and what are its benefits?

Read
Pasta salad: the perfect way to eat well in the…

Read
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.